This week, with Fathers Day approaching Roy decided he wanted to make some sort of confectionary which could be given as a gift. He needed it to be relatively quick and easy, because he wanted to make it without his Grandpa finding out, but he wanted it to look and taste spectacular too. He remembered seeing a section for ‘party sweets’ in one of his old Davis Gelatine recipe books and decided to see if there was an appropriate idea in there. Roy settled on making jubes and combined and adapted a couple of the recipes he found. The results were spectacular (and his Grandpa was very impressed by his early present!) So this week, Roy Creates Deliciously Soft And Sweet Jubes.
You Will Need:
- 3 dessertspoons of gelatine.
- 1 cup of water
- 1 cup of castor sugar
- The juice of 1 lemon
- Colouring and flavourings of your choice. Roy left one layer of his jubes white and flavoured it lightly with rose essence, while the second layer was tinted pink and flavoured with raspberry
- Vegetable oil for oiling the tin
- Castor sugar (extra) or coconut to roll
Method:
- Start by brushing the insides of a glass or metal tin with vegetable oil. DO NOT use olive oil as its flavour is too strong. The oil will stop the jubes from getting stuck permanently in the tin! The size of the tin will determine the size of your jubes. Roys were quite thin, and if you want thick jubes you will need to use a smaller tin.
- Mix together the gelatine, water and sugar in a saucepan and bring to the boil
- Boil for 20 minutes (Yes – we mean boil! Roy was worried about stopping the jelly from setting, but it set incredibly fast despite boiling the gelatine, so do boil it)
- Allow the jelly to cool to about body temperature, making sure to stir it occasionally.
- Add the lemon juice and stir it in
- Split the jelly into bowls (if you plan to flavour it differently. You can make just one flavour if you prefer)
- Add a few drops of the flavour and colour of your choice and stir to combine. Taste to see if you need to add more essence.
- Pour the first layer into the tin and allow it to set (which will happen really quickly, so don’t wait around!)
- Flavour and colour the second layer and pour it over the first layer. Don’t take too long – Roy can’t emphasise how fast it set on him and he almost couldn’t spread it out so don’t hang around!
- Allow the jelly to completely set
- Tip out of the tin onto a clean cutting board which you have lightly dusted with either castor sugar or coconut. You may need to loosen it with a butter knife
- Cut into pieces (the size is up to you) and roll in either castor sugar or coconut
- Enjoy!
- Store the jubes in an airtight container with a firm seal. If the sugar disappears you can reroll them just before serving